For example, if you’re on Instagram, and you decide to follow something like #healthybreakfast, you’ll be bombarded with pictures of green smoothies and smoothie bowls. Bombarded! You might see the occasional chia pudding or avocado toast, but for the most part: smoothies!

Now, smoothies and smoothie bowls are — and can be — amazing.

But we don’t have to IV-drip green smoothies to be healthy, right?

Here’s the deal: sometimes, we just don’t feel like sipping and slurping our way through breakfast.

Maybe it’s because the weather’s cool, and an ice-cold smoothie doesn’t appeal.

Or, maybe we’ve had the same smoothie every day for the last six months, and now we just… can’t even.

Or, maybe we simply want to eat something for a change. You know, with our teeth. We want to chew our way to a satisfying breakfast.

So, when you find yourself dreading yet another day of smoothie, don’t fret!

My favorite smoothie burnout remedy

Recently on More Good Day Oregon, I made my Protein Breakfast Parfait with Muesli. Check out the video below as I make the recipe step-by-step.

Here’s what I love about this recipe:

You can make it the night before — or make a batch on the weekend, so you’ll have grab-and-go breakfasts all week.

It’s super satisfying, and will keep you energized all morning long.

It’s full of lush, creamy deliciousness — and dairy-free, gluten-free, and plant-based.

So let’s break down the recipe a bit…

First, you’ll start with a base of muesli. If you’re not familiar with this European mainstay, it’s simply a blend of rolled oats, along with dried fruit and nuts. So, it’s basically oatmeal, but with some added goodies. Put about a third of a cup in a pint-sized mason jar.

Next, we add some protein powder. I recommend a plant-based version that’s not too high in sodium. For example, I like the Vega Smoothie Blend in vanilla, and I use only a tablespoon in this recipe. Why? Because I didn’t want the parfait to be overwhelmed by the protein powder texture. And, I don’t believe we need to overdo it on the protein front, either.

Now, if you’ve been following me for awhile, you’ll know that I’m not one to obsess about getting enough protein. That’s because most Americans eat too much protein, and this can be hard on the kidneys.

A diet high in animal protein — especially grilled chicken and meats — has also been associated with increased cancer risk, increased risk for heart disease, and other health issues. If you want to take a deeper dive on this, check out these articles in Forbes, Washington Post, and NutritionFacts.org. Or, you can read all about it in Dr. Garth Davis’s book, Proteinaholic.

That said, this Protein Breakfast Parfait offers an appropriate level of protein, as well as fiber and healthy fat. The fiber comes from the oats in the muesli, as well as a tablespoon of chia seed. And, of course the berries we throw on the top before serving.

The healthy fat comes from the chia seed, as well as a couple spoonfuls of plant-based yogurt (I used cashew based yogurt for this recipe), as well as a few glugs of plant-based milk such as almond milk.

That plant-based yogurt, by the way, offers all of the same gut-healthy probiotics you’d get with cow’s milk dairy — without that pesky cholesterol or lactose. So next time you’re at the grocery store, check out the non-dairy yogurts. There are some great new options out there these days. A couple of my favorites include Kite Hill (almond based) and Forager Project (cashew based).

Okay, so let’s talk about the prep. Here’s how it works: assemble and stir your ingredients the night before, then pop your mason jar in the fridge overnight. In the morning, you can give everything another stir (or not), and add another splash of plant milk if you like. Then, add the fresh berries, and you’re good to go!

So that’s it — a great new recipe you can try the next time you’re experiencing the dreaded smoothie burnout.

I hope you like this tasty and healthy Protein Breakfast Parfait with Muesli, and that it leaves you energized for the day ahead.